Joined: Mon Mar 01, 2010 10:41 am
Location: South Dakota of Course!
This is definitely my favorite thing to do with wild game. Guaranteed to not taste "gamey" (this in case you are trying to "sell it" to your better half!)
A lot of different recipes are out there, but when using this one, even my wife loves the taste of a big mature mule deer! Some argue that "chislic" is dry and crispy, but we make ours a bit more like tenderloin bites....I've never had a complaint!
Start with the loin of the animal (I typically don't use anything but the loin for steak or chislic - the rest of the animal I use for jerky, roasts or ground)
Chislic is essentially fried meat (is there anything better?!?) - so be prepared to have a large fryer available (I use a turkey fryer)
1. Cube the loin anywhere between 1/2 -1" cubes (depending on whether you like your bites medium, or well - the larger the rarer). For those that like it crispier - make the cubes smaller
2. A day before your cookout, put the cubed meat into a ziplock with some Italian dressing (enough to thoroughly cover the meat)
3. Chill the marinating bag overnight
4. Day of the party, pull the bag out and bring to room temperature.
5. Fire up your fryer to 375-400 Degrees.
6. Drop a handful of cubes into the hot oil (carefully!) making sure that the marinated meat is not dripping wet with the dressing (so shake the cubes off if necessary).
*BE SURE TO ONLY KEEP THE MEAT IN THE OIL FOR APPROX 30 seconds. This will sear the outside and leave the inside tender and moist. (you may have to play with the time and adjust to your preferred level of "done-ness").
7. Pull the cubes out of the oil (using a basket or strainer) and place on a paper towel to absorb excess oil.
8. As soon as has cooled enough to eat, pop a whole cube in your mouth and enjoy the BEST wild game you've ever had!
My wife and kids like to have a variety of dips on hand...but me...I like the meat as is!